If you prefer a lighter flavor, use 1 tablespoon each of soy sauce and mirin.
Take the strings off the snow peas and rinse. Blanch in boiling water with a little salt added for 30-60 seconds, drain and soak in cold water immediately for color. Drain well. Beat the eggs.
Cut the onion in half lengthwise, then into 1 cm thickness.
Shred the crab sticks.
Combine all the ★ ingredients together to make the sauce.
Heat oil in a pan, and stir fry the onion until transparent. Add the snow peas and crab sticks and stir fry quickly.
Don't stir fry for too long!!
Mix up the combined ★ seasonings from the bottom, and add to the the pan.
Mix rapidly (it will start to thicken right away).
When the sauce comes to a boil, pour the beaten egg into the center of the pan. Put on a lid and leave the pan for 30 seconds.
When the egg is soft set, turn off the heat.
Story Behind this Recipe
We got some seasonal sweet onions and snow peas so I made this dish, which is a seasonal favorite in our family.
Make the snow peas come out really bright green by paying extra care to how you blanch them. Be sure not to stir fry the vegetables for too long. You want to keep their crispy texture for maximum flavor. Have all of the ingredients ready, and cook them quickly. The creamy, smooth sauce will coat everything, so there's no need to simmer anything.